The science behind the technology
Benefis for milk and cream
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Limits post pasteurisation contamination at dairy level, installed prior to filling
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Extended shelf life
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Biochemically improved nutritional value
More benefits
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Improved product quality, taste and safety
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Ferments naturally, whereas pasteurised
milk rots -
Elimination of bacteria that create proteases and lipases upon storage
Proven test results showing massive log reduction
Over 10 years of test results have proved the effecacy of our UV-C techlology giving results way in excess of required dairy standards.
Pathagens cease to function rendering an extremely safe product
Dairy Standards – and our results
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Cost and energy saving purification technology for all liquids
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